• Meet the Test Kitchen •

Amber: Fluent in food science and creative cooking

Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.

Recipe Comments & Reviews

Soes the half cup softened butter go in the batter or is it the same as the butter with canola that doesn't???

Posted Dec 27 2014
by Tammy

Test Kitchen Comment

From:

Mallory

Hi Tammy, the half cup of softened butter goes in the batter, and the butter with canola oil is better for spreading/topping the bread. Hope that helps! Happy baking.

Posted December 31, 2014

Once again, a banana bread that's overcooked on the outside and a puddle of wet batter in the center.

Posted Dec 25 2014
by Manalto

Test Kitchen Comment

From:

Cindy

How long did you bake the bread? The middle is the last to get done so I suspect it may not have been baked completely. YOu mention that it is dark on the outside. It could be because of the type of pan you used, or if the oven was calibrated correctly to be the correct degrees of heat. Otherwise there are other possibilities for this based on ingredients.

Posted December 25, 2014

I made this recipe and doubled it. It turned out fantastic. Wouldn't change a thing. Everybody wanted the recipe and I diffinetley make this again. Very easy.

Posted Dec 21 2014
by Dianne

I tried this recipe, it turns out just perfect. Everyone loves it, including my little boy who does not like banana nut bread at all. He nibbled it first, and then big bites.... two thumbs up!!!

Posted Nov 30 2014
by Stella

Simple recipe with 5 star results! I would definitely make it again for my family and to give to friends

Posted Oct 13 2014
by Donna

I made this recipe minus the nuts though. I made mini muffins, and my family loved them. It was moist and very delicious. This is a keeper in our home.

Posted Sep 07 2013
by Imani W.

This is similar to the recipe that's been handed down in our family from my grandmother! She used to make it in metal cans (like frozen juice used to come in way back when, but a soup can would also work) - need to cut the baking time down to 50 minutes for the cans or 40 minutes for muffins on her recipe, should be the same for this one.

Posted Mar 12 2013
by Nancy G.

It is simple and delicious. My 3 years old love it.

Posted Mar 05 2013
by Angela

I used 3 large bananas that were mostly covered in brown spots. Also two large eggs. This is the best I've tried so far, including the ones that have an entire grocery list worth of ingredients.

Posted Jan 18 2013
by danielle

It was great! I also threw in some cranberries, and just a smidgen of cranberry juice!..... Simply "AMAZING"

Posted Nov 01 2012
by Teresa

I use my frozen bananas, thawed (they turn dark brown and watery but use it all). Instead of flour to dust the pan, use granulated sugar. Use a pinch of cinnamon and a pinch of nutmeg and increase the vanilla to 1 teaspoon. Let me know how you like it then.

Posted Sep 16 2012
by Paula T.

I made the recipe with 3 median very ripe banana's and it was delecious although the taste of banana wasn't as potent as I expected. I'm wondering if the cinnamon over-powered the banana? Next time I may leave the cinnamon out and see how it turns out :)

Posted Sep 10 2012
by Erica

This is a great banana bread recipe. I give this 5 stars

Posted Aug 08 2012
by Dolores

Easy, quick and turned out perfect.

Posted Jun 29 2012
by Lynn M.

Great recipe! I made muffins instead...I got about 18 muffins from the recipe. Lined muffin tins with paper cups and sprayed them to just make sure they didn't stick. I checked them after 10 minutes and let them cook for another 7. Turned out great and the test was wonderful!

Posted Apr 14 2012
by Beth

one batch isn't enough, always make two! Simple and oh sooooo good!

Posted Dec 20 2011
by Fe

Simple to prepare - Great to eat! Yum! Made this 'gift' for many neighbors and they loved it as well.

After four years of looking for a great recipe, my tastebuds are finally satisfied. This is delicious, and it's not but several hours out of the oven. Even the raw dough tasted good, which is an indication this was going to be a winner. Will make two more batches, one at a time, this afternoon and put them in the freezer after putting in a zip-lock box and storing in a sealed box. Rather than use one or two loaf pans, I made 18 cupcakes, using well-rounded tablespoonfuls for each cupcake. After cooling, I ate one with butter. Did not stop there, though. Ate two more with butter. The rest might make it to the freezer before they are "tested" within a 2-day period. I used three very overly-ripe medium banasas. Bananas are stored in a zip-lock bag on the bottom shelf in my refrigerator, now for eight months. I also increased walnuts to 1-1/2 cups, instead of 1. Thanks for a "hands-up" recipe.

Posted Sep 10 2011
by The King's kid

Yummy! I made this is a pyrex pan since I lost my bread and it cooked in half the time. Very good going in the recipe book!

Posted Sep 09 2011
by Jenn

Amazing Recipe, have tried many versions but this one is the best!!!

Posted Sep 08 2011
by shilpa

I have recently decided to cut back on refined sugar. Instead, I used Agave nectar the first time I made this recipe and it was delicious! Trust me, I have been a 'sweets' eater all my life and I was worried about what it would taste like. My co-workers loved it and I am making more now! If you decide to use Agave, only use 2/3 of the amount of sugar required. For this recipe, you would only use half cup of Agave and you would adjust the oven temp to 325. I baked mine for about 50-55 before I checked it. Since Agave is not as thick, the product does not brown as quickly or as much but you still need to check it!

Posted Jul 17 2011
by Monise

This was the best banana bread that I have made...this will be my banana bread recipe to use from now on!

Posted Feb 07 2011
by Denise

The best ever!

Posted Sep 30 2010
by Colleen

Best banana bread ever! I have made this recipe over and over.

Posted Mar 23 2010
by Elina

Best banana bread ever! I've made it two times so far. Turns out really nice. I added in a cup of raisens and makes it extra good.

Posted Nov 20 2009
by Faye

Family members like banana bread and this one fits the ticket...I plan on making several 'little' loaves as gifts for the holidays upcoming along with other goodies. We all liked this moist, tasty bread...good recipe and thank you!!!!

Posted Oct 11 2009
by Florence

this recipe was very simple,to make, I add two additional banana's, its turned out very good, the girls at work loved it.

Posted Aug 28 2009
by gwendolyn

This is the very best banana bread recipe I've ever made and eaten. The butter makes it oh so wonderful!

thanks!Marian M

Posted Jul 06 2009
by Marian

I have made this bread several times each year since I found it in December, 2005. It is by far one of the best! I like to use really really ripe banana's (almost black) - it makes all the difference in the flavor of the bread.

Posted Dec 29 2008
by Sylvia

The BEST banana bread I have ever eaten. Easy to make and everyone raves about it. I would suggest making several at a time, because one loaf does not last long enough. The only hard part of making this bread is waiting a day to eat it, but the wait is worth it.

Posted Dec 21 2008
by Meg

This is the best banana bread I have found. Everyone I make this for raves about it. I also sprinkle brownsugar and chopped nuts on top.

Posted Nov 01 2008
by Lori

My family liked this bread ...I left out the nuts cause didnt have any on hand ..and it came out great..

Posted Oct 12 2008
by eve

the best tasting banana nut bread I've had. Make it as gifts for holidays, give to all my friends and family.

Posted Sep 08 2008
by jennifer

This is a great recipe the bread turned out really moist and taste so good!

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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

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